Recipe for Julia Wight’s Orange Marmalade

A dark marmalade for those who enjoy a more bitter tasting preserve.

Makes 10 lbs approx.

3 lbs (1.35kg) Seville oranges

Juice of 2 lemons

4½ lbs (2kg) white sugar

½ lb (225g) soft brown sugar

Scrub the fruit. Place in a large pan, cover with water, bring to the boil and cook until tender, approx 2 hours.

Cut the fruit in half. Put pips and fibrous bits from the centre aside.

Cut the peel into strips (Julia suggests about a ¼ inch (5mm) thick). Put the pips in a small pan with some of the water, and boil for 10 minutes.

Strain the water back into the preserving pan, making up to 2¾ pints (1.6L) with the rest of the water. Add the sliced peel and freshly squeezed lemon juice, bring to boiling point. Add warmed white and brown sugar. Bring to the boil, stirring, and cook rapidly until setting point is reached, about 20 minutes.

Skim and allow to stand for 20 minutes. Pot in clean sterilized jars. Cover and store in a cool dry place.